Pancakes with raspberry and mango sauces

2 servings

30 minutes

Pancakes with raspberry and mango sauces are an exquisite combination of tenderness and fruity freshness. The origins of this dish trace back to the depths of Russian cuisine, where cottage cheese pancakes have long been a symbol of home comfort and warmth. Their velvety texture pairs wonderfully with the sweet-and-sour taste of raspberry sauce, where honey adds a soft sweetness and sour cream provides creamy lightness. The mango sauce, on the other hand, brings an exotic note, adding a sunny touch to the flavor and aroma. These pancakes are perfect for a cozy breakfast or an elegant dessert.

Energy value per serving

• Calories: 421.1
• Proteins: 19.1g
• Fats: 19.5g
• Carbohydrates: 41g

Ingredients

• Soft cottage cheese: 200 g
• Chicken egg: 2 pc
• Wheat flour: 80 g
• Salt: to taste
• Soda: pinch
• Olive oil: 1 tbsp
• Frozen raspberries: 70 g
• Sour cream: 30 g
• Honey: 1 tsp
• Mango: 60 g

Cooking steps

1. Grind the cottage cheese with an immersion blender until a smooth creamy mass.

   Required ingredients:

   • Soft cottage cheese: 200 g

2. Add eggs, salt, baking soda and mix everything again.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Soda:  pinch

3. Add flour and mix with a whisk, you can also introduce a bit of coconut oil.

   Required ingredients:

   • Wheat flour: 80 g
   • Olive oil: 1 tablespoon

4. Infuse for 10 minutes.

5. Heat the pan (it's important to cook pancakes on low heat so they don't burn and bake slowly).

6. Cover with a glass lid and continue baking.

7. To prepare pink sauce, blend raspberries, honey, and sour cream.

   Required ingredients:

   • Frozen raspberries: 70 g
   • Sour cream: 30 g
   • Honey: 1 teaspoon

8. Blend the mango separately in a blender - it will become a yellow sauce.

   Required ingredients:

   • Mango: 60 g

9. Pour the finished pancakes with the sauces obtained on top or one of your choice.